Salmon in banana leaf
A gluten-free, dairy-free, pescatarian dish that packs 39% of your daily vitamins and minerals. Best enjoyed as a main course, Salmon In Banana Leaf is a flavorful recipe wrapped in banana leaves, similar to Fish Wrapped In Banana Leaf and Grilled Fish with Banana Leaf.
Ingredients
banana leaf
2 large
ground cinnamon
1 pinch
fennel seeds
1 pinch
fish sauce
1 Tbsp
garlic
1 clove
ginger
1
peach preserves
1.5 Tbsps
dry red whole chilies
2 servings
rice
0.25 cup
rice vinegar
0.75 tsps
skinless salmon steaks
2
green onions
2
sesame oil
0.75 tsps
soy sauce
1.25 tsps
whole star anise
1
tahini
2 Tbsps
vegetable oil
1 Tbsp
Method
- Begin by mixing all of your marinade ingredients together and pouring it over the salmon in a big baggy or container. Marinate under refrigeration for at least a half an hour or up to 2 hours.While salmon is marinating, put all of your scented rice powder ingredients into a spice grinder and pulse until everything is coarsely ground. Remember, you want a few larger crumbles of rice for mouth-feel!
- Remove the salmon from the marinade (discarding any leftover marinade) and coat it with some of the scented rice powder on each side. You won't use it all with just the 2 pieces of salmon. Save some for another time.
- Lay your banana leaves out flat.
- Place one salmon fillet in the center of each leaf. Fold one side over the salmon.Fold the opposite side over that, then both ends to make a little package.
- Place salmon packets in a steamer basket over boiling water.Put all of the marinade ingredients into a small sauce pot or alternately, a microwave safe dish and bring to a heat.
- Whisk everything together and it's ready to serve.After ~10-13 minutes, salmon will be finished. Flip the smooth side of the banana leaves up and make a slit through them to serve....they kinda look like tamales, huh!I served with chinese noodles, corn and the dipping sauce.
Nutrition:
Carbs
38 g
Fat
27 g
Protein
40 g
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